Indian-Inspired Lentil Soup

Foodista Cookbook Entry

Category: Soups & Salads | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


a splash of olive oil
1 onion, roughly chopped
a couple cloves of garlic, chopped
1 can of Italian tomatoes, whole
2 boxes of chicken broth (about 2L)
1 large bunch of curly parsley, washed, stemmed and roughly chopped. And a few for garnish
cup about 1 of dried lentil, rinsed and picked over
1 teaspoon garam masala powder
1 tablespoon curry powder (or more depends on your taste)
Chili flakes if desired
Lemon, sliced


Heat oil in a big pot over medium heat, add onions and garlic, cook for a few minutes until fragrant but not burnt.
Add the tomatoes & the juice, mash them up in small chunks with a wooden spoon.
Add the chicken broth, leaving about half of a box for thinning the soup later.
Turn heat to maximum, add the parsley and the lentils. Bring to a boil, then cook over medium heat for about 20 minutes, or until lentils are soft.
Add the masala, curry and chili flakes half way and mix well.
Serve with fresh parsley for garnish, with some freshly ground black pepper, and a small wedge of lemon. It really kicks it up a notch (unfortunately I didn't get the lemon when I made this, boo!)
I put this soup into individual microwavable containers for lunch, and before taking them to work, I would add a bit of chicken broth, because it thickens up quite a lot




We all need a little lift from now and then to keep our spirit high. When something goes wrong, we have to remember all the other good people & things that are still there with us, and it may sooth the pain. These are times when we need to keep our heart & tummy warm, because the temperature refuses to collaborate.

I came to making this soup out of literally whatever I had in the house. The only thing that I had to go buy, was the fresh parsley. Let me tell you, tough out the cold bum and run to the store to get it, because it adds a really nice touch.




Saturday, February 13, 2010 - 11:34am


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